Butterscotch Coconut Cookies

I was never a big fan of cookies. Am not one, even now. But every now and then, it's a nice thing to take to your workplace. I tried to make these, as Butterscotch and Coconut are 2 of my favorite flavors - and they turned out pretty nice!



 

Here's what you'll need.

Bowl 1

• 1 and 1/3 all purpose flour
• 1/2 tbsp baking powder
• 1/2 tbsp baking soda
• 1/2 tbsp salt

Bowl 2

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Large Egg
• 1/2 tbsp Vanilla extract

Bowl 3

• 1 cup butterscotch chips
• 3/4 cup coconut flakes/ powder

Use an electric blender for this recipe, as cookie doughs can get lumpy. Once again, using a Cookie Scoop is recommended!

1. Preheat the oven to 325F
2. Stir together Bowl 1 and keep aside
3. Beat together ingredients in Bowl 2 (in that order) until they fold smoothly. Pinch the batter with your thumb and index finger, the batter needs to be slightly coarse, but blended well. Finally, add in the egg and vanilla extract and beat to combine.
4. Add the Butterscotch chips & Coconut flakes and fold in using a spatula. Scrape down the sides.
5. Now, line baking trays (or pizza pans) with parchment paper.
6. Scoop lemon sized balls of the cookie batter and scoop on to the baking tray in a row, 2 inches apart. (The cookie ball lump will take the shape of a circle as it bakes. You want them to be as far apart, so that they don't touch each other upon baking)
7. Bake for 10-12 mins and cool off for 5 mins on a wire rack before serving.

This method will get you 2 dozen big flat cookies, that are semi soft on the inside with a crispy shell.